Health Inspection Reports

Sonny's Real Pit Bbq Improves its Sanitary Rating

1/17/2017 | 6 Violations
| Rating 4.25/5

Basic - - From inspection on 2016-11-16: Basic - Both Fan cover in walk-in cooler/freezer has accumulation of dust or debris. **Warning** - From follow-up inspection on 2017-01-17: Upon callback observed fan cover in walk in cooler still has accumulation of dust. **Time Extended**

Basic - - From inspection on 2016-11-16: Basic - Reach-in cooler gasket torn/in disrepair, next to the office reach in freezer. **Repeat Violation** **Warning** - From follow-up inspection on 2017-01-17: Upon callback observed gaskets still in disrepair reach in cooler next to the office. **Time Extended**

1/15/2014 | 23 Violations
| Rating 3.75/5

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container in the waitress station. **Corrected On-Site**

7/31/2013 | 13 Violations
| Rating 4/5

Basic - Employee beverage container in a food preparation/clean dishware area does not have a lid and a straw or equivalent dispensing mechanism to prevent hand contact with lip contact area of drink container.

Basic - Employee personal food not properly identified and segregated from food to be served to the public. Observed two bottles of water flavor enhancer in drive through cooler.

Basic - Employee with no hair restraint while engaging in food preparation.

2/13/2013 | 2 Violations
| Rating 5/5

Clean utensils in kitchen by two compartment sink and by drink station not stored inverted or in a protected manner. **Corrected On-Site**

12/3/2012 | 11 Violations
| Rating 2.5/5

Critical - Working containers of food removed from original container not identified by common name. Observed brisket drip in reach in container out of original container not labeled. **Corrected On-Site** **Warning**

Critical - Observed potentially hazardous food cold held at greater than 41 degrees Fahrenheit. Observed cheese at 47 and pasta salad at 47.8 at salad bar out less than 4 hours. Observed broccoli salad in walk cooler at 45 out less than 4 hours, had been being used to stock salad bar. **Warning**

Critical - Cooked meats not held at 135 degrees Fahrenheit or above. Observed chicken at 130 and ribs at 112 and 108 in warmer. **Warning**

Critical - Probe-type thermometer not used to ensure proper food temperatures. Observed ribs at 112 and 108 during hot holding. When cook asked if thermometer was used to check the ribs to ensure reaching 165, cook replied he did not use thermometer. **Warning**

Critical - Observed personal drink in walk in cooler and personal drinks in reach in cooler not separated from food. **Warning**

6/15/2012 | 5 Violations
| Rating 4.25/5

Critical - Observed hand wash sink used for purpose other than washing hands.Observed handsink has a pitcher inside the handsink in the back area. Corrected On Site.

Critical - Observed food employee wearing jewelry other than a plain ring on their hands/arms while preparing food.Observed cook on the cookline engaging in foods preparation wearing a watch.Corrected On Site.

Observed employee with no hair restraint.Observed employee engaging in foods preparation not wearing a restraint.Corrected On Site.

Critical - Portable fire extinguisher not properly mounted at least 4 inches off the floor and the top no higher than 5 feet off the floor. For reporting purposes only.K-class is on the floor next to the oven by the drive thru.

Critical - Ready-to-eat, potentially hazardous food prepared on site and held more than 24 hours with not properly date marked.

Critical - Working containers of food removed from original container not identified by common name.Mushroom,pickle ,olives .

Critical - Working containers of food removed from original container not identified by common name.Ribs,chicken,pork.

7/8/2008 | 0 Violations
| Rating 5/5

No Violations Were Observed

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About Us

After someone close to us was sickened by salmonella.
We became determined to find out where he was exposed to the bacteria.
Our journey lead us to find the public records of restaurant health inspection reports.
Most of the reports we read would have prevented us from eating at the restaurants we enjoyed.
Flawless Fork was built to make it easier for us to make good eating decisions.